Thanks Chef for the superb advice! I tried this recipe for thanksgiving and it was killer Mortal Kombat. It was my the first time cooking a Turkey and everyone loved it. The colors were amazing. For variations I added random fresh herbs under the skin along and butter. Also, I injected the bird with BBQ, honey, fresh orange juice and a good amount of butter. Towards the end I bathed the turkey with a bit of Modelo. Can't say that last ingredient did the trick. The temperatures the Chef recommended were perfect so very important to follow. I ended up cutting the legs and thighs once they reached 175F and turned the breast for the last 10 min. I was using charcoal so very important to keep a constant temperature which can be tricky.
Ordered the kit and did this yesterday on my Akorn Smoker. Everything came out great! Everyone loved the flavors and juiciness of the bird. This is a home run.
Just a fyi I have done this recipe twice but I don't brine just a dry brine lack of tools for it but doing it again today for Thanksgiving and I've had comments like I have never tasted a turkey so perfect and delicious its a great recipe and worth the cook for sure, high 5 chef!!
Remember friends, the recommended temperature to cook meat for safety isn't just about the temperature but the time that the meat is at that temperature. The FSIS (USDA) cooking guide has the time/temp table in full but if you, for instance, cook poultry to 151 degrees internal and it's at that temp for one minute (58 seconds to be precise) then it's completely safe and FAR more juicy. Even if you pull at 150 the carry over will take it up even higher so there is no need to take it to 165F like they used to recommend.
@@emmgeevideo Actually science is better than common sense because I can reproduce the science. Common sense isn't all that common. I can prove that the meat is safe at the above listed temperatures. That's the whole point.
@@SinisterMD I am an accomplished cook, both indoors and outdoors. To my knowledge, I have never made anyone ill from anything I've prepared. One of my constant companions is my Thermapen instant read thermometer. I do believe in cooking food to a safe temperature. I don't believe that cooking is "science". Cooking is skill, some knowledge of safe food temperatures, and common sense. I think that something like .01% of people who cook are going to use a stopwatch plus a thermometer to ensure that they scientifically cook food per the USDA regulations. To explain the "science" is pedantry, not good practical teaching.
I have a couple of chickens to do this weekend. I was going to spatchcock them anyway, but I'm going to go this route with them as far as flavors. Looks great.
Tremendous work Chef Tom. This recipe looks so delicious and a nice change from a traditional Thanksgiving turkey. I’m going to try this on a 12lb bird and do another traditional 12lb fresh turkey of the family. The honey chipotle turkey with thick cut bacon will make great turkey melt sandwiches with the leftovers. Bless you and stay healthy & happy through the Holiday Season and beyond.
Smoking this today...i did the brine last night. I only had 1 bottle of the brine and had to add probably more like 10 parts water to 1 part brine to get the bird covered. Hope it turns out ok
This may be my Thanksgiving recipe. I still think it’s best to break it down prior to cooking so you can more easily cook the white and dark correctly.
I agree. If you don’t need the Norman Rockwell presentation, absolutely break your turkey down before putting on the cooker. I also completely debone the breast ahead of time for easy slicing.
Spatchcock basically makes it so it cooks evenly already. The breasts cook slower than the thighs and it still finishes just about the same time. Is it absolutely perfect? No, but it's still a great presentation with very little compromise.
Great video. Anyone know where I can get that brine bucket? Also that orange and white turkey tray he used while spatchcocking and seasoning the turkey
Thank you Chef Tom. I get asked how did you make this, I then send your link to my friends. They are hooked and watch your episodes now to. Thank you for inspiring us all.
Hello Chef Tom, any issues with putting the scturkey on a roasing rack over a pan and cooking w/o second shelf and placing cut up veg/peppers on pan to catch drippings to enjoy as a side? Looking to combine a couple of your vids. Thanks
Love this, Chef Tom. Can I inject and season the meat and the skin and THEN leave it uncovered overnight (after the brine) - or would that end up too salty?
Chef 2 questions 1. Is the amount of brine concentrate that you put in enough for 2 birds? Or would we need 4 bottles to 20 parts water? 2. You said 1 hour per pound in the fridge so if we have 2 birds we need to leave it in for 28 hours?
Going to brine my bird. Do you recommend rinsing it off with cold water after brining or just dry it off with paper towels ?. I'm using area 51 bird brine...
what up! if I am making turkey thanksgiving and the following day, can I brine both at the same time and leave one in there for like 40+ hours? or is that going to be over brined?
You mention you cooked it at roasting temperature because of the chipotle. Why is that? I’m Canadian and while I do love chipotle flavour it’s not used a lot up here. I would have smoked it at low temps for a while then roast it. Curious to hear the answer! Love your videos man! Cheers.
Could you inject the bird then let it rest over night for the skin to completely dry out? or is it better to just let it rest first then inject next day?
If I wanted to do two birds at once would one work on the lower shelf? I'm assuming the temps may be different, might have to rotate top and bottom. Just seeing it may be hard to fit two birds on a pan on the top.
Hmmm no drumstick, people ask, was it good? Can't say for certain, the taste test dummies destroyed the evidence. W. Central will open be open Thursday - Saturday the next 3-weeks. Open 6-days beginning 10/30/23. Once we're settled, we'll begin work on a test kitchen. Thanks for watching!
Great question. We love the performance and the flavor we get from our Yoder pellet grill, but this recipe will be successful in any grill, smoker or wall oven. Thanks for watching!
i feel like you should glove your seasons and knives to make cleanup afterwards easier :D I was thinking of just going turkey breast and buying some legs separate then smoking them, and this honey chipotle butter sounds divine. I did two last year, cajun and nashville hot turkey on my offset -- i was sorta impressed i pulled it off.
Not an American, not a fan of turkey ... but that just looks so damn good - tender & flavoursome!! It's going on 9:30AM where I am at the moment, and I want to have lotsa meat for breakfast!!
If you don't like turkey it's probably because nobody cooks them properly for the most part. They are great on the rotisserie but most people don't have one strong enough for such a heavy bird. Oven cooking is also a huge disappointment for turkey in my opinion. The only reasonable way to cook turkey is smoking or frying as far as I'm concerned. Maybe turkey jerky would be fine too so long as it's cured properly.
A couple of years ago I did my turkey on a charcoal grill. Injected with a butter infused with garlic and the holiday medley. My guest lost there minds!!!!
But I read that you shouldn’t brine a Turkey sold in a solution. As it could cause the meat to become mushy. Have you ever seen this claim impact the Turkey in your experience? From what I see the video, the meat seems solid.
That is temped in the breast, the dark meat will be 175+. And don't forget the temperature rise that occurs when you rest the turkey. Thanks for weighing in and of course, thanks for watching!
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Thanks Chef for the superb advice! I tried this recipe for thanksgiving and it was killer Mortal Kombat. It was my the first time cooking a Turkey and everyone loved it. The colors were amazing. For variations I added random fresh herbs under the skin along and butter. Also, I injected the bird with BBQ, honey, fresh orange juice and a good amount of butter. Towards the end I bathed the turkey with a bit of Modelo. Can't say that last ingredient did the trick. The temperatures the Chef recommended were perfect so very important to follow. I ended up cutting the legs and thighs once they reached 175F and turned the breast for the last 10 min. I was using charcoal so very important to keep a constant temperature which can be tricky.
Ordered the kit and did this yesterday on my Akorn Smoker. Everything came out great! Everyone loved the flavors and juiciness of the bird. This is a home run.
Spatchcock is definitely the way to go. You taught some new ways to prepare the bird…thanks!
Spatchcock is the way for sure. Hope you enjoy this recipe.
Just a fyi I have done this recipe twice but I don't brine just a dry brine lack of tools for it but doing it again today for Thanksgiving and I've had comments like I have never tasted a turkey so perfect and delicious its a great recipe and worth the cook for sure, high 5 chef!!
That's so wonderful! We're glad everyone enjoyed the turkey! 😃🙌😊
Remember friends, the recommended temperature to cook meat for safety isn't just about the temperature but the time that the meat is at that temperature. The FSIS (USDA) cooking guide has the time/temp table in full but if you, for instance, cook poultry to 151 degrees internal and it's at that temp for one minute (58 seconds to be precise) then it's completely safe and FAR more juicy. Even if you pull at 150 the carry over will take it up even higher so there is no need to take it to 165F like they used to recommend.
Aghh. You beat me to it. Didn’t see this until after I posted. My bad
I actually pull at 147°
Raise your hand if you know of anyone who has gotten sick from undercooked turkey. I think common sense is better than using a stopwatch.
@@emmgeevideo Actually science is better than common sense because I can reproduce the science. Common sense isn't all that common. I can prove that the meat is safe at the above listed temperatures. That's the whole point.
@@SinisterMD I am an accomplished cook, both indoors and outdoors. To my knowledge, I have never made anyone ill from anything I've prepared. One of my constant companions is my Thermapen instant read thermometer. I do believe in cooking food to a safe temperature. I don't believe that cooking is "science". Cooking is skill, some knowledge of safe food temperatures, and common sense. I think that something like .01% of people who cook are going to use a stopwatch plus a thermometer to ensure that they scientifically cook food per the USDA regulations. To explain the "science" is pedantry, not good practical teaching.
as a canadian who's eating turkey leftovers while watching this awesome!!
Oh wow. That's an insanely good looking turkey. Just found this year's Thanksgiving turkey recipe. Thanks for posting Tom!
You are spot on; this turkey is flavor rich. Let us know how it goes!
Dude, I watched a lot of turkey videos this one has to be my favorite. I'm making this for sure. Thank you chef Tom.
I have a couple of chickens to do this weekend. I was going to spatchcock them anyway, but I'm going to go this route with them as far as flavors. Looks great.
I have never eaten such a flavorful turkey! Everyone thinks I actually know how to cook. Will have to follow the rest of vids to keep up the facade😅
I always smoke my turkey for Thanksgiving, the only problem I have is keeping the paper dry. Just to let you know I’m from the ‘60s
Tremendous work Chef Tom. This recipe looks so delicious and a nice change from a traditional Thanksgiving turkey. I’m going to try this on a 12lb bird and do another traditional 12lb fresh turkey of the family. The honey chipotle turkey with thick cut bacon will make great turkey melt sandwiches with the leftovers.
Bless you and stay healthy & happy through the Holiday Season and beyond.
Smoking this today...i did the brine last night. I only had 1 bottle of the brine and had to add probably more like 10 parts water to 1 part brine to get the bird covered. Hope it turns out ok
Bro, thank you so much. This was a huge help. Love your channel.
looks amazing. i gotta try this one!
Beautiful illustration thanks great job ! Must try !!!!
That looks real good brother. Keep it up.
Thank so much and thanks for watching!
This may be my Thanksgiving recipe. I still think it’s best to break it down prior to cooking so you can more easily cook the white and dark correctly.
I agree. If you don’t need the Norman Rockwell presentation, absolutely break your turkey down before putting on the cooker. I also completely debone the breast ahead of time for easy slicing.
Spatchcock basically makes it so it cooks evenly already. The breasts cook slower than the thighs and it still finishes just about the same time.
Is it absolutely perfect? No, but it's still a great presentation with very little compromise.
@@Kyle496 Agree, breast at 155 usually means the thighs/legs are more like 165-170 which is perfect imo.
You read my mind!!!!
Great video from start to finish! Definitely gonna try this out!
Great video. Anyone know where I can get that brine bucket? Also that orange and white turkey tray he used while spatchcocking and seasoning the turkey
LOVE IT TOM ! GONNA TRY THIS ! THANKS ! I like to brine.
Thanks Kent! Brining lives in our kitchen all year long, from chicken breast to shoulders. Thanks for watching!
I don’t have smoker can I use my rotisserie feature of my grill? How hot does it have to be ? 325?
Yessir. Looks good. I’m making this
Does the underside of the turkey get crispy and nice too or would it need to be flipped to get the underside the same as the top?
Any suggestions for doing this recipe on a napolean prestige? Temp setting, which burners on, etc
Thank you Chef Tom.
I get asked how did you make this, I then send your link to my friends.
They are hooked and watch your episodes now to. Thank you for inspiring us all.
So I don't have a grill. Can I do this in an oven? And if so what temperature should I do it on?
What was the temperature we are post to hold the smoker to for the turkey
will you still get drippings smoking it this way? How do you save or catch the dripping?
Thank you for the tips, I'm doing everything you said just I'm going to use my jerk sauce and seasoning. Thanks again.
Gonna do this on my 7 yrs old Chyenne stick burner 👍👍
Hello Chef Tom, any issues with putting the scturkey on a roasing rack over a pan and cooking w/o second shelf and placing cut up veg/peppers on pan to catch drippings to enjoy as a side? Looking to combine a couple of your vids. Thanks
Does it cook different on the pan vs putting directly on the cooking grates?
He should put link to that injector that looked amazing
Love this, Chef Tom. Can I inject and season the meat and the skin and THEN leave it uncovered overnight (after the brine) - or would that end up too salty?
What would be a way to make a gravy for this that would match the recipe?
Looks wonderful! Thanks for sharing!
What is a good instant read thermometer?
Chef 2 questions
1. Is the amount of brine concentrate that you put in enough for 2 birds? Or would we need 4 bottles to 20 parts water?
2. You said 1 hour per pound in the fridge so if we have 2 birds we need to leave it in for 28 hours?
Good timing, cooking a large turkey breast tomorrow
Can you do a video of doing this in an oven?
Will it remain juicy if I left it to dry for 24 hours to get the skin crispy?
Going to brine my bird. Do you recommend rinsing it off with cold water after brining or just dry it off with paper towels ?. I'm using area 51 bird brine...
what up! if I am making turkey thanksgiving and the following day, can I brine both at the same time and leave one in there for like 40+ hours? or is that going to be over brined?
Hey Tom how long do you brine this turkey??
So what time are you coming over to cook mine???
Love the video 👏👌 also what injector gun is that?
Great video!
You mention you cooked it at roasting temperature because of the chipotle. Why is that? I’m Canadian and while I do love chipotle flavour it’s not used a lot up here. I would have smoked it at low temps for a while then roast it. Curious to hear the answer! Love your videos man! Cheers.
Could you inject the bird then let it rest over night for the skin to completely dry out? or is it better to just let it rest first then inject next day?
Thank you
If I wanted to do two birds at once would one work on the lower shelf? I'm assuming the temps may be different, might have to rotate top and bottom. Just seeing it may be hard to fit two birds on a pan on the top.
Yes, you can fit a spatchcocked bird on the top and bottom. Thanks for watching!
yum
Save me a drumstick, Chef Tom! Say.... when is ATBBQ moving into their new digs on West Central?
Hmmm no drumstick, people ask, was it good? Can't say for certain, the taste test dummies destroyed the evidence. W. Central will open be open Thursday - Saturday the next 3-weeks. Open 6-days beginning 10/30/23. Once we're settled, we'll begin work on a test kitchen. Thanks for watching!
Looks amazing! Love see those injection sites you know that means an awesome bite is coming!
Hey Chef, have you ever tried to cook on an Orion smoker?
Good I video!!
This video has some very unique ASRM qualities 😅
Is a pellet smoker recommended?
Great question. We love the performance and the flavor we get from our Yoder pellet grill, but this recipe will be successful in any grill, smoker or wall oven. Thanks for watching!
i feel like you should glove your seasons and knives to make cleanup afterwards easier :D I was thinking of just going turkey breast and buying some legs separate then smoking them, and this honey chipotle butter sounds divine. I did two last year, cajun and nashville hot turkey on my offset -- i was sorta impressed i pulled it off.
Not an American, not a fan of turkey ... but that just looks so damn good - tender & flavoursome!! It's going on 9:30AM where I am at the moment, and I want to have lotsa meat for breakfast!!
If you don't like turkey it's probably because nobody cooks them properly for the most part. They are great on the rotisserie but most people don't have one strong enough for such a heavy bird. Oven cooking is also a huge disappointment for turkey in my opinion.
The only reasonable way to cook turkey is smoking or frying as far as I'm concerned. Maybe turkey jerky would be fine too so long as it's cured properly.
That looks like the answer to mehhh turkey.
I know what I'm doing for Thanksgiving!😉
This cook represents why I can't stand Thanksgiving. Dry, flat , flavourless bird! This man has it figured out. I'm doing it next time.
A-W-E-S-O-M-E! Glad you found your inspiration; this is a great turkey. Thanks for watching!
A couple of years ago I did my turkey on a charcoal grill. Injected with a butter infused with garlic and the holiday medley. My guest lost there minds!!!!
Brine this
Roadhouse
Oh my.....
Chef Tom: and then we use the Roadhouse rub
Me: who makes that I wonder
Chef Tom: I designed this rub
Me: oh
But I read that you shouldn’t brine a Turkey sold in a solution. As it could cause the meat to become mushy. Have you ever seen this claim impact the Turkey in your experience? From what I see the video, the meat seems solid.
this guys huffing and puffing, sporadic cutting makes me nervous.
like Letting you friend on a withdrawal/hangover cook for you lol
Brine and injection ? 😮
That certainly has moisture covered, and it was packed with flavor! Thanks for watching!
You might want to mention that the two bottles of brine cost over $24.
What?
That's Chef kicking it up a notch! You will get great results with 1-bottle. Thanks for watching!
155 🤢
Turkey is a strange meat. I don't understand it. I understand duck. I understand chicken. I even understand goose. But I don't understand turkey.
Your channel says ALL THINGS BBQ. Pellet grills aren’t BBQ. It’s an oven. Change your name. None of this is BBQ.
Butt hurt a little bit are you? 🤣🤣🤣🤣
155° degrees internal on poultry. No thank you. 🤢
That is temped in the breast, the dark meat will be 175+. And don't forget the temperature rise that occurs when you rest the turkey. Thanks for weighing in and of course, thanks for watching!
I do 157 and it carries over to 165, the bird doesn't stop cooking just cause you pulled it off the heat.
Asmr bone breaking.... mmm
I'm going to try to add cheddar to this mix... I feel it's the missing ingredient...